I think I would be tempted to rack. If I remember you said you weren't going to do mlf. If so I would rack. I would have thought it is finished now too. If it is then sulphite too and leave over winter in a cold place.
Announcement
Collapse
No announcement yet.
What's going on in your winery today..
Collapse
This is a sticky topic.
X
X
-
I think I agree with you Simon. MLF is different again. I press red with pretty much no strainer, and then look to rack within 2 to 3 weeks. MLF is already started and I do stir the leas for a couple of weeks. ( ooeeerr now what have I started )Gluten free, caffeine free, dairy free, fat free – you gotta love this red wine diet!
Comment
-
Well, it's not finished fermenting yet... The kitchen is a bit cold though I did think it strange that you guys seemed to be moving on the the next phases sooner than me...
Since it's been sat on all that crud for the last three weeks will another week make that much difference?
Failing that if I rack, then put it back in the carboy, can anyone recommend a cheap wine I can top up with?
This any good?
(The la Comida £3.93 per litre?)
PS - I have a straight tempranillo with no oak or mlf.
Comment
-
-
I haven't eben got enough for a gallon. Playing a brinksmanship game at the moment - waiting as long as possible before picking.
Yesterday I started a Reserve Du Chateau Semillon Chardonnay kit - cheap and cheerful, but the Pinot Grigio was excellent for the money, hoping this one will be similarly good.Pete the Instructor
It looks like Phil Donahue throwing up into a tuba
Comment
-
Pete I have been picking for the last two weeks or so but we had some strong winds this week which blew most of the leaves off exposing the grapes to the view of the birds. I thought I would get them first.
Sent from my GT-I9300 using Tapatalk 2
Comment
-
Started two gallons of Banana wine yesterday
I got 12kg of ripe bananas for only £3.00 off the market
ingredients makes 2 gallons.
6kg-ripe bananas.
2kg-white sugar.
2-cups of strong black tea(no leave or milk)
2tsp-pectic enzyme(one per DJ)
2tsp-youngs super wine yeast compound(one per DJ)
water.
Method: skin the bananas put half in a pan of water and bring to a boil then simmer for 15 min,and mash to a pulp then strain and press all the hot liquid into a pan and stir in half of the sugar until dissolved and leave to cool,make two cups of black tea and leave to cool,when all the liquids are cool divide into the DJs add the pectic enzyme and super wine yeast compound,fit the airlocks and ferment for a week,the make a sugar syrup with the other half of sugar,when cool divide into the DJs and top up with cold tap water
fit the airlocks and fully ferment out.
when fermenting as stopped rack add finings rack when clear and mature for at least 6 to 12 months.
IMAG0003-006.jpgIMAG0001-014.jpg
I peeled and froze the other half of the bananas.
Comment
-
Last night racked the elderberry port, the yeasties having finally succumbed to death by sugar feeding, it smells fantastic, and it actually even at this early stage tastes very fulsome and fruity....showing promise of things to come, will let it settle and then fortify and oak further.
also racked 3.5 gallons of Colne valley bitter to DJ's will bottle laterN.G.W.B.J.
Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
Wine, mead and beer maker
Comment
-
Originally posted by lockwood1956 View PostLast night racked the elderberry port, the yeasties having finally succumbed to death by sugar feeding, it smells fantastic, and it actually even at this early stage tastes very fulsome and fruity....showing promise of things to come, will let it settle and then fortify and oak further.
Can we try a bottle at Grapefest 2016 please Bob? Pete's was awesome at 4 years old.
Comment
-
I had a bit of a winemaking blitz today
The Chateau du Roi was filtered and is now waiting for bottling
The Californian Sirah/zinfandel is out of the primary fermenter and into the carboy vacated by the above Roi
A Chilian Merlot went straight into the Primary fermenter
I have started 3 gallons of the Lychee wine as well - I am looking forward to tasting that.
Number I wine (2 gallons) started last Saturday
ERR.... I also kegged up a cider
I am hoping that making the number one wine and lychee wine will give some of my reds a chance to age - some other place than down my neck!
LiamLast edited by skivers; 01-11-2012, 08:36 PM.
Comment
Comment